Picadillo is a traditional dish in many Latin American countries and the
Philippines. Its name comes from the Spanish word picar, meaning "to mince." Picadillo flavorings,
add-ins, and proteins (or not) vary by region. This one
doesn’t take a firm regional skew, but what it does is deliver
amazing flavor.
Makes
4 servings (4 cups)
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Heat oil in a sauté pan over
medium; add onions and bell
pepper and cook until beginning
to soften, about 5 minutes.
Add garlic; cook until fragrant,
1 minute. Add ground pork;
break it up with a spoon or potato
masher while it cooks.
Stir in tomato paste until
combined. Add tomato sauce, salt,
cumin, oregano, pepper, and
cinnamon; simmer until flavors
meld, about 10 minutes.
Stir in olives, currants, and
vinegar; cook until heated
through, 3–5minutes.
Combine rice and cilantro.
Serve picadillo over cilantro rice.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 531
% Daily Value*
Total Fat 30g 46%
Saturated Fat 10g 50%
Cholesterol 82mg 27%
Sodium 1054mg 43%
% Daily Value*
Carbs 41g 13%
Protein 24g
*Percent Daily Values are based on a 2,000 calorie diet.
